Polvorones de Chocolate (Mexican Chocolate Cookies)
At a Glance
- Prep
- 45 minutes
- Cook
- 20 minutes
- Total
- 1 hour 5 minutes
- Servings
- 13 serving(s)
Categories
- Cookies
- Dessert
- Mexican
- Oven
Allergens
- Wheat
- Eggs
Servings & Nutrition
Original recipe serves 13. Current scale: 1x.
I found this recipe in a Mexican cooking magazine called "Panaderia Mexicana Tradicional". The recipe was originally written in Spanish and the measurements were in grams. I translated the recipe into English and converted the measurements to accomodate the American kitchen. Living in Texas, we have a lot of Mexican bakeries! I love going into the panaderia by the farmer's market. I love Mexican pastries because they are not too sweet. This cookie is one of my favorites!
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Equipment
Mixing bowl, baking sheet, wire rack
Ingredients
- 2 1/4 cups all-purpose flour, plus
- 1 tablespoon all-purpose flour
- 2 1/4 cups powdered sugar, plus
- 2 tablespoons powdered sugar
- 1 1/4 cups vegetable shortening, plus
- 2 tablespoons vegetable shortening
- 2 eggs
- 2 tablespoons cocoa
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- granulated sugar, for rolling
Instructions
Combine all ingredients in a mixing bowl.
Blend well.
Cover dough and refrigerate for 30 minutes.
Preheat oven to 350°F.
Scoop about two tablespoons of dough, roll into a large ball, then roll in granulated sugar.
Place ball of dough onto a baking sheet.
Flatten ball with the palm of your hand to about 1/4-inch thick.
Sprinkle a little extra sugar on top.
Repeat process with the rest of the dough, placing them 2-inches apart once flattened.
Bake for 15-20 minutes.
Make sure you not over bake!
Remove cookies from oven and leave on cookie sheet for 5 minutes, before transfering to a wire rack to cool completely.
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